{"id":573,"date":"2012-11-30T16:52:17","date_gmt":"2012-11-30T16:52:17","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=573"},"modified":"2012-11-30T16:52:17","modified_gmt":"2012-11-30T16:52:17","slug":"recepta-del-pa-d%e2%80%99aigua","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2012\/11\/recepta-del-pa-d%e2%80%99aigua\/","title":{"rendered":"Recepta del pa d\u2019aigua"},"content":{"rendered":"

\"\"<\/p>\n

Aquesta setmana ens agradaria compartir una recepta per fer pa dels d\u2019abans, el pa d\u2019aigua. Una de les caracter\u00edstiques principals d\u2019aquest pa \u00e9s, com el mateix nom indica, que cont\u00e9 una major quantitat d\u2019aigua, i aquest fet proporciona una crosta caramel.litzada i una molla m\u00e9s humida.<\/p>\n

Comencem amb la recepta, els ingredients necessaris s\u00f3n els seg\u00fcents:<\/p>\n

– Farina OR BLANC<\/a> 1000 g
\n– Aigua 1000 ml
\n– Sal 25 g
\n– Llevat 20 g
\n– Millorant: segons el gust<\/p>\n

Primer comen\u00e7arem amassant la massa i afegint uns 700 ml d\u2019aigua, deixarem que la massa agafi consist\u00e8ncia i despr\u00e9s afegirem la resta d\u2019aigua poc a poc.
\nEl seg\u00fcent pas ser\u00e0 deixar en rep\u00f2s el bloc entre una hora i una hora i mitja. Despr\u00e9s ja podrem procedir a dividir les peces a ma. I deixarem que fermentin aproximadament dues hores.
\nAra ja podrem coure-les al forn a una temperatura alta, sobre els 220\u00ba, aix\u00ed aconseguirem la crosta cruixent i la molla humida.<\/p>\n","protected":false},"excerpt":{"rendered":"

Aquesta setmana ens agradaria compartir una recepta per fer pa dels d\u2019abans, el pa d\u2019aigua. Una de les caracter\u00edstiques principals […]<\/p>\n","protected":false},"author":2,"featured_media":574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[12,115,127,128],"class_list":["post-573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-cultura-del-pa","tag-pa-artesanal","tag-pa-daigua","tag-pa-fermentat"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=573"}],"version-history":[{"count":3,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/573\/revisions"}],"predecessor-version":[{"id":577,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/573\/revisions\/577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/574"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}